Balsamic Roasted Pork with Berry Salad

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Satisfying and slimming, this slow-the-clock salad pairs roasted pork tenderloin with potassium-rich produce — including strawberries, blackberries, and baby spinach — which helps keep blood pressure in check. Bonus: the berries' vitamin C assists in warding off wrinkles. Toss with a no-fuss mustard vinaigrette that whisks together in minutes.

Total Time:
0:35

Prep:
0:25

Level:
Moderate

Yield:
4 main-dish servings

Serves:
4

Ingredients

4 tbsp. balsamic vinegar

2 tbsp. extra-virgin olive oil

3 tsp. Dijon mustard

2 tsp. packed fresh oregano leaves

2 bulb fennel

1 small red onion

1 pork tenderloin

Salt

Pepper

1 lb. strawberries

0.25 c. packed fresh basil leaves

5 oz. baby spinach

0.50 pt. blackberries

Directions

Preheat oven to 450 degrees F.

In large bowl, with wire whisk, stir together 3 tablespoons balsamic vinegar, 1 tablespoon oil, 2 teaspoons mustard, and oregano. Add fennel, tossing until well coated. Arrange on outer edges of 18-inch by 12-inch jelly-roll pan. To same bowl, add onions, tossing until well coated. Arrange onions in center of pan. Add pork to same bowl and toss until coated; place on top of onions.